ANALISIS PENGARUH SUMBER DAYA MANUSIA DAN PERALATAN TERHADAP VARIAN PRODUK BAKERY DI THE AMAROOSSA HOTEL BANDUNG

• Main Author: Wati, Ratna (Author)
• Format: Book
• Published: 2013-12-16.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh sumber daya manusia dan peralatan terhadap varian produk bakery yang diproduksi oleh Pastry & Bakery The Amaroossa Hotel Bandung baik secara parsial maupun simultan. Penelitian ini menggunakan metode penelitian deskriptif analisis. Responden pada penelitian ini adalah seluruh karyawan,trainee,daily worker dan casual pada bagian F&B Product di The Amaroossa Hotel Bandung yang seluruhnya berjumlah 28 orang dan konsumen sebanyak 22 orang. Metode pengumpulan data dan informasi diambil berdasarkan pengamatan, kemudian diolah menjadi sumber data dengan cara menyebarkan kuisioner. Model analisis yang digunakan adalah regresi linier berganda dengan menggunakan bantuan program SPSS 20 for windows. Pada hasil penelitian menunjukan bahwa sumber daya manusia paling besar pengaruhnya terhadap varian produk terutama terhadap produk gagal.Berdasarkan penelitian pada karyawan sumber daya manusia dan peralatan berpengaruh sebesar 59,6 % terhadap varian produk bakery, sedangkan berdasarkan penelitian pada konsumen sumber daya manusaia dan peralatan berpengaruh sebesar 32,1 %. Pada penelitian ini sumber daya manusia dan peralatan berpengaruh positif signifikan terhadap varian produk bakery baik secara parsial maupun simultan. Kata Kunci : Varian Produk Bakery,The Amaroossa Hotel Bandung Abstract This research aims to determine and analyze the influence of human resources and equipment on variant of bakery products produced by Pastry & Bakery in The Amaroossa Hotel Bandung either partially or simultaneously. This research using descriptive analysis research method. Respondents in this research were all of employee,trainee,daily worker and casual on F&B Product Departement in The Amaroossa Hotel Bandung wich numbered 28 people and 22 people of consumer. Data collecting method and information taken basen on observation, then processed become data source by disseminate questionnaires. Model of data analysis that use is multiple linear regression by using the support of SPSS 20 for windows. The result of this research, indicate that the greatest human resources its influence to variant of bakery products mainly about product reject. Based on research on employee, human resources and equipment has an effect as high as 59,6 % to variant of bakery products. While, research on consumer, human resources and equipment has an effect as high as 32,1 %. Human resources and equipment has an effect on in significant to variant of bakery products, either partially or simultaneously. Keyword : Variant of Bakery Product, The Amaroossa Hotel Bandung

Item Description

http://repository.upi.edu/4618/1/S_FPIPS_0901563_Title.pdf
http://repository.upi.edu/4618/2/S_FPIPS_0901563_Abstract.pdf
http://repository.upi.edu/4618/3/S_FPIPS_0901563_Table_of_Content.pdf
http://repository.upi.edu/4618/4/S_FPIPS_0901563_Chapter1.pdf
http://repository.upi.edu/4618/5/S_FPIPS_0901563_Chapter2.pdf
http://repository.upi.edu/4618/6/S_FPIPS_0901563_Chapter3.pdf
http://repository.upi.edu/4618/7/S_FPIPS_0901563_Chapter4.pdf
http://repository.upi.edu/4618/8/S_FPIPS_0901563_Chapter5.pdf
http://repository.upi.edu/4618/9/S_FPIPS_0901563_Bibilography.pdf
http://repository.upi.edu/4618/10/S_FPIPS_0901563_Appendix.pdf